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Ingredients
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125 mL ½ cup dried mushrooms
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1 rind Parmesan
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1.25 L (5 cups) vegetable or chicken broth
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3 shallots
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2 cloves garlic
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60 mL (¼ cup) olive oil
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125 mL (½ cup) white wine
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250 mL (1 cup) barley
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2 sprigs thyme
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5 mL (1 tsp.) smoked paprika
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250 g fresh mushrooms
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salt and pepper, to taste
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Pepper
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60 mL (¼ cup) grated Parmesan
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1 lemon (zest and juice)
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60 mL (¼ cup) finely chopped parsley
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Directions
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In a pot, cover dried mushrooms and Parmesan rind with broth and bring to a boil. Turn off heat and let mushrooms and Parmesan rind rehydrate in hot broth.
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Finely chop shallots and garlic. Heat olive oil in a large pot. Sweat shallots and garlic for 3 minutes.
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Deglaze with white wine and add barley, rehydrated mushrooms, Parmesan rind, thyme, smoked paprika and broth. Simmer for approximately 20 minutes.
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Add fresh mushrooms, shallots, salt and pepper. Continue cooking for about 10 minutes and check if barley is cooked. Once barley is done, remove from heat.
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Stir in grated Parmesan, parsley, and lemon zest and juice. Serve.
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